Spanish Scrambled Eggs With Pimenton And Asparagus

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb fresh green asparagus
• 5 large free-range eggs
• 1/2 teaspoon smoked paprika (pimenton)
• 1/4 teaspoon sweet paprika
• 1 pinch ground cumin
• salt and black pepper
• 1 tablespoon olive oil
• 1 ounce butter

Recipe

• 1 trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
• 2 cut the asparagus into 1" lengths - setting aside the tips.
• 3 bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
• 4 drain carefully - the asparagus should be just tender but not too soft.
• 5 beat the eggs with the spices and seasonings.
• 6 warm the olive oil with the butter in a large roomy pan - over a moderate heat.
• 7 when the butter has melted and the oil is sizzling, add the beaten eggs.
• 8 stir for 1 minute with a wooden spoon, then add the asparagus. cook for a further 1 - 2 minutes, until the eggs are just set.
• 9 serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.